Roast Duck with Apple and Irish Whiskey Glaze



Preheat oven to 200°C.  You will need a roasting tray with a rack inside

Remove the gibb pack from the centre of the duck and set aside (this can be used to make a gravy or discarded)

Dice the apple and mix with the all spice, place the apple, garlic and cinnamon into the centre of the duck cavity and fold over the opening

Place the duck on the rack and season with salt and pepper, rub the salt and pepper in a little

Place in the preheated oven for approx. 2 hours 20 min (20 min per 500g plus 20 min over,)

While the duck is cooking, make the glaze

Place all ingredients  except the whiskey into a large pot and bring to the boil, stirring occasionally until all the sugar is dissolved, reduce heat to a gentle simmer until liquid takes on a light glaze consistency (about 20 min)

Remove from heat and pour through a strainer, return to a low heat and add the whiskey, cook for a further 5 min and remove from heat and set aside

15 minutes before the end of your cooking time, remove the duck from the oven and pour off fat from the bottom of the tin (save this fat for your roast potatoes) brush skin liberally with the glaze and return to the oven for 5 min, repeat this twice more. 

When ready, remove duck from the oven, cover loosely with tin foil and allow duck to rest for 10 to 15 min before carving. Serve any remaining glaze on the side



For the duck

1 x 2.6kg silver hill oven ready duck

Salt and pepper

1 apple peeled, cored and diced

1 cinnamon stick

1 clove of garlic

2tsp mixed spice


For the glaze:

1pt of Sweet Cider

100ml apple cider vinegar

1 apple peeled cored and diced

250g brown sugar

1 cinnamon stick

1inch ginger peeled and sliced

4 cardamom pods

1 tsp red chilli flakes

2tsp mixed spice

2 clove of garlic

½ tsp mustard powder

½ tsp salt

4tbsp Irish Whiskey